I got inspired when i learned from the Napolitalian how the gain the perfekt flavor to my pizza dough with over night fermenting. Because of my dianose MS in in 2022 i had to stop working as architect. I got inspired because of the technieks but also the science behind it. Sourdough became my new life project and ended up as the best therapy ever. Now i train my brain and my hands ever day.

Charakteristische Eigenschaften

My starter was born oktober 2023 in the Nederlands, so he is still very young. But he grow very farst and he shows new strength and flavor every day. Yesterday i thought: no artisan today just a simpel sandwich bread, but the softness en flavor was so surprising goed. Also my danish whole wheat 'roggebrood' have rised to a nother level, and it stays goed for weeks.

Viscocity

Geschmack und Aroma

Rezept

Zutaten für den Starter

325g Water
100g Sourdough
400g Wheat
50g Wholemeal Wheat Flour
10g Salt

Zutaten für die Auffrischung

25g Starter
50g Water
50g Wheat flour

Starter

25g Starter

Fresh dutch tap water, Zuid-holland

50g Water

Stone grinded wheat flour from a dutch windmill, biological 14% protein

50g Wheat flour

Aufarbeitung

Fresh dutch tap water, Zuid-holland

325g Water

Sourdough starter

100g Sourdough

Stone grinded wheat flour from a dutch windmill, biological 14% protein

400g Wheat

Stone grinded whole wheat flour from a dutch windmill, biological

50g Wholemeal Wheat Flour

Salt, fine himalaya

10g Salt

Ergebnis

Artisan loaf

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